In a large sauce pan (I used a Dutch oven), over high heat
combine, sugar, corn syrup, water, salt, butter, cayenne pepper & espresso
powder.Stir with whisk until sugar is
dissolved.Bring to a boil for about 10
minutes or until candy thermometer reads 290 degrees.NOTE:You HAVE to use a candy thermometer and get the temperature to 290 or it
won’t work.

Add baking soda.It
will foam up, don’t worry.Keep stirring
and whisk in dried cherries and pistachios.You must work quickly because this reaction happens FAST.Pour mixture onto cookie sheet and spread out
evenly.Let cool for about ½ hour, then
crack brittle and enjoy.